en CR CULINARILY TERM 1/2 TAKAHIRO IIDA 55 AUBLEU: The French for the method of preparing fish the instant after it’s killed. AUJUS: A French phrase describing meat served with its own natural juices, commonly used with beef. AULAIT: French for “with milk”, referring to foods or beverages served or prepared with milk. AUNATUREL: The French term for food served in its natural state. BECHAMEL: Basic French white sauce is made by stirring milk into a butter-flour ROUX. ROUX: A mixture of flour and fat that, after being slowly cooked over low heat, is used thicken mixtures such as soups and sauces. BAUMKUCHEN: A German specialty dubbed the “king of cakes”, is particularly popular at Christmastime. BAUERWURST: A coarse-textured German sausage that is smoked and highly seasoned. BATON: Culinary, this French word describes a white loaf of bread that’s somewhat smaller than a baguette. BAYONNE: A mildly smoked ham that has been cured in a wine mixture. BEARNAISE: A classic French sauce made with a reduction of vinegar, wine, tarragon and finished with egg yolks and butter. BEURRE: The French word for butter. BEURREMONTE: Unflavoured butter sauce made by whisking chunks of butter into tiny amount of water over moderate heat to create an emulsion. BURRENOIR: A French term meaning “black butter”, referring to butter cooked over low heat until dark brown (not black). BEURRENOISSETTE: The French term for “brown butter”, referring to butter cooked to a light hazelnut colour. BIBIMBAP: Korean for “mixed rice”, is an everyday dish commonly made to use leftovers. BEERWURST: A German cooked sausage with a garlickly flavoured and dark red colour. BILLIBI: An elegant French soup made with mussels, onions, wine, cream and seasonings. XYLITOL: It’s also known as birch sugar or wood sugar. BLAFF: A classic pouched fish dish of the French West Indies composed of a small whole red snapper that’s been marinated in a mixture of lime juice, allspice berries, garlic and chiles. BLANQUETTE: A rich, creamy stew made with veal, chicken or lamb, button mushroom and white onions. A Point is the next step. BLEU: A French term used for a steak cooked so rare that is barely warmed through. AMARO: Italian for bitter or very dry, used relation to wine, as well as to describe the myriad bitter Italian liqueurs. APOINT: When referring to meat, that a steak is cooked rare. ALA: A French idiom meaning “in the manner (or style) of”. ALACARTE: A menu term signifying that each item is priced separately. ALADIABLE: A basic espagnole sauce with addition of wine, vinegar, shallots and red or black pepper. ESPAGNOLE: A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. VELOUTE: One of the four “mother sauce”, in the most basic terms, a white stock thickened with white roux. ALLEMANDE: A classic Veloute sauce thickened with egg yolks. Also called Parisienne sauce. ALAKING: A dish of diced food in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry. ALLUMETTE: French for “match”, referring culinarily to potatoes that have been cut into thin “matchsticks” and fried. BOLLITO: Italian for “boiled”. AMUSEBOUCHE: French derivative for “appetizer”, typically referring to a small one or two-bite portion of something special or exotic to tickle the tastebuds. SAUTE: To cook food quickly in a small amount of oil or other fat in a skillet over direct heat. ENTREE: In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners. ENTREMETS: French for “between dishes” the word on a menu refers to desserts. ESCABECHE: Of Spanish origin, a dish of poached or flied fish, covered with a spicy marinade and refrigerated for at least 24 hours. ESCARGOT: French for “snail”. OSSOBUCO: An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, anchovies, carrots, celery and lemon peel. HOLLANDAISE: Smooth, rich, creamy sauce made with butter, egg yolks and lemon juice usually in a double broiler to prevent overheating. KAASDOOP: A Dutch specialty that's gouda-cheese fondue, served with roasted or broiled potatoes and chunks of rye bread. FRITO: Spanish for “fried.” FRITTO: Italian for “fried.” FROID: French for “cold or chilled.” FROMAGE: French for “cheese.” GALANTINE: A classic French dish that resembles a meat-wrapped pate. BISQUE: A thick, rich soup usually consisting of pureed seafood and cream. CARBONARA: Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of a cream, egg, Parmesan cheese and bits of bacon. CARPACCIO: Italian origin, consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. CARTE: French for “menu.” CASSOULET: Classic dish from the Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). CAVIAR: Elegant and expensive appetizer is simply sieved and lightly salted fish roe. CHAMPIGNON: The French word for edible “mushrooms,” generally the button variety. CHASSEUR: A hunter-style sauce consisting of mushrooms, shallots and white wine (sometime tomatoes and parsley). CONFIT: A specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. GLACE: French for “ice cream.” GNOCCHI: Italian for “dumplings” can be made from potatoes, flour or farina. FARCI: French for “stuffed.” GORGONZOLA: Named for a town outside Milan where it was originally made, is one of Italy's great cheeses. GOUDA: Made since 6th century and Holland's most famous cheese, represents 60 to 65% of the cheese production in that country. GRATIN: Any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven until brown and crispy. HAMACHI: Japanese name for young yellowtail. UMEBOSHI: Japanese plums that are pickled before they're ripe then soaked in brine and red shiso leaves, the latter of which adds flavour and a pink colouring. UDON: A thick Japanese noodle similar to spaghetti. FORNO: Italian for “oven,” and this term refers culinarily to dishes baked in the oven. FOUET: French for “whisk.” FOUGASSE: A savoury flatbread, the French version of Italy's focaccia. DIAVOLO: Italian for “devil.” Culinarily, this term describes sauces that are moderately to liberally spiced with chiles. FLAMBE: French for “flamed” or “flaming,” this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving. FLANKEN: A strip of beef from the chuck end of the short ribs. DRESS: To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on. DUJOUR: French for “of the day,” referring culinarily to a menu item made especially for that day. JAMBON: French for “ham.” JUSLIE: A sauce made by slightly thickening meat stock or juices with a slurry based on cornstarch or arrowroot. KISS: A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts. KOJI: A fermenting catalyst known as Japanese “yeast,” used in making myriad products including miso, sake and soy sauce. LAPIN: French for “rabbit.” MACAROON: A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. TAPENADE: Hailing from France's Provence region, is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice seasonings and sometimes small pieces of tuna. RAGOUT: A thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables. PULLET: A young hen, less than 1 year old. PROSCIUTTO: Italian for “ham,” is a term broadly used to describe a ham that has been seasoned, salt-cured and air-dried. PRIMAVERA: Italian phrase means “spring style” and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. PREZZOFISSO: Italian for “fixed price.” POUSSIN: French for very young, small chicken. POULARDE: French term referring to a fat chicken or hen suitable for roasting. POTAUFEU: “Pot on fire” is the literal translation of this French phrase. POTAGE: The French have three separate words for soup. This is usually pureed and is often thickened slightly with cream or egg yolks. KAKI: Japanese for “persimmon.” Also the Japanese use the same word for “oyster.” KONBU: It's a long dark brown to black seaweed. Particularly popular in Japanese cookery, is one of the two basic ingredients used for Dashi (soup stock). LOMEIN: A Chinese dish of boiled noodles combined with various stir-fried ingredients, such as chicken, pork and vegetables. MADRILENE: A consomme flavoured with fresh tomato juice. MAGRET: Duck breast from a bird that's been force-fed and fattened to produce foie gras. ROTI: French for “roast” or “roasted.” ROTIE: A canape consisting of slice of toast spread with pate or forcemeat. BOUILLABAISSE: A seafood stew from Provence, made with an assortment of fish and shellfish, onion, tomatoes, white wine, olive oil, garlic, saffron and herbs. BOULE: French for “ball,” referring culinarily to a round loaf of white bread. BOURGUIGNONNE: The French term for “as prepared in Burgundy,” one of France's gastronomic regions. CANAPE: A small, decorative piece of bread topped with a savory garnish such as anchovy, cheese or some type of spread. SORBET: French for “sherbet,” which Italians call sorbetto. SOMEN: A thin, white Japanese noodle made from wheat flour which is similar to vermicelli. SIUMAI: Cantonese steamed dumplings, are made from circular gyoza stuffed with a diced filling that usually includes mushrooms, fresh ginger, green onions, pork or prawns and water chestnuts. PHEASANT: A medium-size game bird, originally from Asia but now found in Europe and North America.

CULINARILY TERM 1/2 TAKAHIRO IIDA

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Across:

3.	French for “sherbet,” which Italians call sorbetto.
4.	Italian for “devil.” Culinarily, this term describes sauces that are moderately to liberally spiced with chiles.
5.	A classic pouched fish dish of the French West Indies composed of a small whole red snapper that’s been marinated in a mixture of lime juice, allspice berries, garlic and chiles.
8.	A thick Japanese noodle similar to spaghetti.
9.	A seafood stew from Provence, made with an assortment of fish and shellfish, onion, tomatoes, white wine, olive oil, garlic, saffron and herbs.
11.	French for “with milk”, referring to foods or beverages served or prepared with milk.
14.	When referring to meat, that a steak is cooked rare.
16.	French for “stuffed.”
19.	The French for the method of preparing fish the instant after it’s killed.
21.	A French term used for a steak cooked so rare that is barely warmed through.
22.	An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, anchovies, carrots, celery and lemon peel.
24.	Named for a town outside Milan where it was originally made, is one of Italy's great cheeses.
27.	Spanish for “fried.”
28.	A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts.
30.	The French word for butter.
31.	Korean for “mixed rice”, is an everyday dish commonly made to use leftovers.
32.	Elegant and expensive appetizer is simply sieved and lightly salted fish roe.
36.	The French term for “as prepared in Burgundy,” one of France's gastronomic regions.
39.	A mildly smoked ham that has been cured in a wine mixture.
41.	A French idiom meaning “in the manner (or style) of”.
43.	An elegant French soup made with mussels, onions, wine, cream and seasonings.
44.	French for “cold or chilled.”
46.	Italian phrase means “spring style” and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes.
47.	French for “menu.”
48.	Smooth, rich, creamy sauce made with butter, egg yolks and lemon juice usually in a double broiler to prevent overheating.
49.	A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux.
50.	A thin, white Japanese noodle made from wheat flour which is similar to vermicelli.

Down:

1.	Japanese for “persimmon.” Also the Japanese use the same word for “oyster.”
2.	A fermenting catalyst known as Japanese “yeast,” used in making myriad products including miso, sake and soy sauce.
3.	To cook food quickly in a small amount of oil or other fat in a skillet over direct heat.
6.	A savoury flatbread, the French version of Italy's focaccia.
7.	French for “flamed” or “flaming,” this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.
10.	The French term for food served in its natural state.
12.	Italian for “oven,” and this term refers culinarily to dishes baked in the oven.
13.	French for “whisk.”
14.	French for “match”, referring culinarily to potatoes that have been cut into thin “matchsticks” and fried.
15.	Italian for “fixed price.”
17.	French for “ball,” referring culinarily to a round loaf of white bread.
18.	Italian for “dumplings” can be made from potatoes, flour or farina.
20.	“Pot on fire” is the literal translation of this French phrase.
21.	A German specialty dubbed the “king of cakes”, is particularly popular at Christmastime.
23.	Cantonese steamed dumplings, are made from circular gyoza stuffed with a diced filling that usually includes mushrooms, fresh ginger, green onions, pork or prawns and water chestnuts.
25.	A sauce made by slightly thickening meat stock or juices with a slurry based on cornstarch or arrowroot.
26.	French for “rabbit.”
29.	French for “ham.”
32.	A small, decorative piece of bread topped with a savory garnish such as anchovy, cheese or some type of spread.
33.	French derivative for “appetizer”, typically referring to a small one or two-bite portion of something special or exotic to tickle the tastebuds.
34.	French for “cheese.”
35.	A mixture of flour and fat that, after being slowly cooked over low heat, is used thicken mixtures such as soups and sauces.
36.	A rich, creamy stew made with veal, chicken or lamb, button mushroom and white onions. A Point is the next step.
37.	French for “between dishes” the word on a menu refers to desserts.
38.	French for “roast” or “roasted.”
40.	A basic espagnole sauce with addition of wine, vinegar, shallots and red or black pepper.
42.	Japanese plums that are pickled before they're ripe then soaked in brine and red shiso leaves, the latter of which adds flavour and a pink colouring.
45.	The French have three separate words for soup. This is usually pureed and is often thickened slightly with cream or egg yolks.

CULINARILY TERM 1/2 TAKAHIRO IIDA

Across:

3.	French for “sherbet,” which Italians call sorbetto.
4.	Italian for “devil.” Culinarily, this term describes sauces that are moderately to liberally spiced with chiles.
5.	A classic pouched fish dish of the French West Indies composed of a small whole red snapper that’s been marinated in a mixture of lime juice, allspice berries, garlic and chiles.
8.	A thick Japanese noodle similar to spaghetti.
9.	A seafood stew from Provence, made with an assortment of fish and shellfish, onion, tomatoes, white wine, olive oil, garlic, saffron and herbs.
11.	French for “with milk”, referring to foods or beverages served or prepared with milk.
14.	When referring to meat, that a steak is cooked rare.
16.	French for “stuffed.”
19.	The French for the method of preparing fish the instant after it’s killed.
21.	A French term used for a steak cooked so rare that is barely warmed through.
22.	An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, anchovies, carrots, celery and lemon peel.
24.	Named for a town outside Milan where it was originally made, is one of Italy's great cheeses.
27.	Spanish for “fried.”
28.	A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts.
30.	The French word for butter.
31.	Korean for “mixed rice”, is an everyday dish commonly made to use leftovers.
32.	Elegant and expensive appetizer is simply sieved and lightly salted fish roe.
36.	The French term for “as prepared in Burgundy,” one of France's gastronomic regions.
39.	A mildly smoked ham that has been cured in a wine mixture.
41.	A French idiom meaning “in the manner (or style) of”.
43.	An elegant French soup made with mussels, onions, wine, cream and seasonings.
44.	French for “cold or chilled.”
46.	Italian phrase means “spring style” and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes.
47.	French for “menu.”
48.	Smooth, rich, creamy sauce made with butter, egg yolks and lemon juice usually in a double broiler to prevent overheating.
49.	A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux.
50.	A thin, white Japanese noodle made from wheat flour which is similar to vermicelli.

Down:

1.	Japanese for “persimmon.” Also the Japanese use the same word for “oyster.”
2.	A fermenting catalyst known as Japanese “yeast,” used in making myriad products including miso, sake and soy sauce.
3.	To cook food quickly in a small amount of oil or other fat in a skillet over direct heat.
6.	A savoury flatbread, the French version of Italy's focaccia.
7.	French for “flamed” or “flaming,” this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.
10.	The French term for food served in its natural state.
12.	Italian for “oven,” and this term refers culinarily to dishes baked in the oven.
13.	French for “whisk.”
14.	French for “match”, referring culinarily to potatoes that have been cut into thin “matchsticks” and fried.
15.	Italian for “fixed price.”
17.	French for “ball,” referring culinarily to a round loaf of white bread.
18.	Italian for “dumplings” can be made from potatoes, flour or farina.
20.	“Pot on fire” is the literal translation of this French phrase.
21.	A German specialty dubbed the “king of cakes”, is particularly popular at Christmastime.
23.	Cantonese steamed dumplings, are made from circular gyoza stuffed with a diced filling that usually includes mushrooms, fresh ginger, green onions, pork or prawns and water chestnuts.
25.	A sauce made by slightly thickening meat stock or juices with a slurry based on cornstarch or arrowroot.
26.	French for “rabbit.”
29.	French for “ham.”
32.	A small, decorative piece of bread topped with a savory garnish such as anchovy, cheese or some type of spread.
33.	French derivative for “appetizer”, typically referring to a small one or two-bite portion of something special or exotic to tickle the tastebuds.
34.	French for “cheese.”
35.	A mixture of flour and fat that, after being slowly cooked over low heat, is used thicken mixtures such as soups and sauces.
36.	A rich, creamy stew made with veal, chicken or lamb, button mushroom and white onions. A Point is the next step.
37.	French for “between dishes” the word on a menu refers to desserts.
38.	French for “roast” or “roasted.”
40.	A basic espagnole sauce with addition of wine, vinegar, shallots and red or black pepper.
42.	Japanese plums that are pickled before they're ripe then soaked in brine and red shiso leaves, the latter of which adds flavour and a pink colouring.
45.	The French have three separate words for soup. This is usually pureed and is often thickened slightly with cream or egg yolks.

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